January brings sunshine in the form of oranges, grapefruit, pomelos and more

January is the peak season for citrus fruits, bringing a much-needed boost of juicy freshness, vivid color and powerhouse nutrition. You will find plenty of fresh citrus in the stores, on sale, at this time of year.

Two of my favorite ways to use these bundles of sunshine include an orange chia pudding and a cardamom-dusted brûlée. They look and taste special but are quick and easy for kids to make. Though they could be served as a snack or breakfast, call them desserts if the small cooks need further persuasion.

While navel oranges and grapefruit are readily available substitutes, it's worth tracking down more unusual varieties, like Cara Cara oranges and pomelos.

Cara Caras are seedless, pink-fleshed navel oranges that were discovered in Venezuela in 1976. These new kids on the citrus block are packed with lycopene, the pigment with impressive antioxidant properties. The pomelo originated in Thailand and Malaysia. It looks like an extra-large grapefruit but is actually a separate species. They taste similar, and pomelos can have a light floral character.

But why stop there in your citrus exploration? You can find Kumquats, tangelos, Ugli fruit and blood oranges in Asian markets. Take the kids and let them choose a variety of fruits to try. The unusual shapes, sizes and names will spark curiosity and the courage to move out of their snacking comfort zones. Just saying "kumquat" and "ugli" can bring smiles and questions about our food's origins. A globe or map will come in handy when teaching your kids (and maybe yourself) about the history of these ingredients.

Chia pudding is a versatile dish that takes a bit of forethought since the seeds need to soak in the fridge overnight in a flexible combination of yogurt, kefir, dairy or nondairy milk. The dairy softens and plumps up the seeds to create a thick and creamy base.

"Chia" comes from the Mayan word meaning "strength." Those super-seeds deliver fiber, protein, antioxidants and omega-3s. There are endless mix-ins to customize the pudding. This version is layered with pink and red-orange segments, topped with pistachios and a drizzle of honey. It's especially beautiful if it's served in a clear glass container, like a juice glass or an upcycled jar.

The pomelo brûlée doesn't require a fancy torch. I use a toaster oven to make quick work of the broiling. The smaller scale is easier for kids to navigate safely, but if you make a big batch, use the regular oven.

Cardamom is used here, but you can swap in cinnamon. Native to Southeast Asia, cardamom is up there with saffron and vanilla in terms of priciness, but a little goes a long way. You can find it as a pre-ground spice, but it quickly loses its flavor once the seeds are removed from their pods and almost immediately once ground. You are better off buying the pods in small quantities and removing the seeds by hand. Better yet, use a mortar and pestle to break open the pods and crush the seeds into a chunky powder. That will maximize the release of the oils, where the flavor lives. For some reason, the very act of using these primitive tools is deeply satisfying for both the kids and me.

Cardamom comes in green, white or black varieties. The gurus at "Cook's Illustrated" determined that the green is the most versatile and vibrant type. It's also the most commonly available. The black (technically a close relative to true cardamom) delivers more of a smoky flavor, which I happen to like. The white is merely a cosmetic option - green cardamom that's been bleached. Any type would be fine in this recipe.

One student was so amazed by this dish that she proudly made it for her family the next day. I may have been more delighted than her parents, who enjoyed every morsel.

I hope you'll try one or both of these recipes with the kids in your life and let me know what you think.

• Leslie Meredith is the winner of the 2019 Cook of the Week Challenge and a mother from Arlington Heights. She runs School of Food out of her home. See the school's Facebook page @learngrowcookeat or contact Leslie at food@dailyherald.com.